Baozhong (Pouchong) Tea: Taiwan's Lightest, Most Floral Oolong

By Denis YorkSeptember 28, 20263 min read

Baozhong (包種, also spelled pouchong) is a very lightly oxidized Taiwanese oolong from Pinglin and the wider Wenshan area of New Taipei, in the hills south of Taipei. Unlike most Taiwanese oolongs, it isn't rolled into balls: the leaves are long, loosely twisted and dark green. The cup is pale gold and intensely floral (gardenia, lily, orchid) with a fresh, clean sweetness that sits between green tea and oolong. The name means "wrapped kind", from the old custom of wrapping the tea in paper. Brew at 85–90 °C.

Where it comes from#

Baozhong is the classic tea of northern Taiwan. Its home is Pinglin, a river valley town in the hills of New Taipei, and the surrounding area once called Wenshan (文山), which is why you'll see "Wenshan Baozhong" on many labels. The climate is humid and misty, the altitude low to moderate. The usual cultivar is Qing Xin, the same one used for high mountain tea.

Why it's called "wrapped kind"#

Bao (包) means "to wrap". In the 19th century, merchants wrapped portions of this tea in square sheets of paper, stamped with the maker's name, and the style took the name of its packaging. Today it comes in modern packs, but the name stuck, as names tend to do long after the paper has gone.

What it tastes like#


Dry leaf	Long, loosely twisted, dark green strips
Liquor	Pale gold, very clear
Aroma	Gardenia, lily, orchid; fresh and bright
Taste	Clean, sweet, floral; a light green note
Texture	Light, silky
Finish	Fresh, lingering flowers

Baozhong vs high mountain oolong#

	Baozhong	High mountain oolong
Region	Pinglin, northern Taiwan	Central mountains, above ~1,000 m
Leaf shape	Long, twisted strips	Tight rolled balls
Oxidation	Very light	Light
Taste	Brighter, greener, more perfumed	Creamier, thicker, cooling
Water	85–90 °C	80–90 °C

Baozhong vs green tea#

Baozhong is sometimes described as "almost a green tea", and you can see why. It's closer to green tea than any other oolong, but it still goes through withering and a short oxidation, which gives it flowers rather than the beany, grassy notes of Chinese green tea.

How to brew Baozhong#

Method	Leaf	Water	Time
Gongfu	4–5 g per 100 ml (the leaves are bulky)	85–90 °C, no rinse	10 s, +5 s; 5–7 steeps
Mug or glass	3 g per 300 ml	85 °C	2–3 min, re-steep twice
Cold brew	2 tsp (about 6 g) per litre	Cold	8–10 h in the fridge

The leaves are bulky, so 4–5 g fills a gaiwan and looks like far too much. It isn't. A wide porcelain gaiwan or a glass shows off the aroma best; see how to use a gaiwan. Too hot or too long and it turns thin and bitter, so treat it gently.

Roasted Baozhong#

Most Baozhong is sold fresh and green, but some makers roast it or keep it for years. Roasted and aged Baozhong turns honeyed, nutty and softer. It's rarer outside Taiwan, so if you spot some, it's worth grabbing. More in roasted vs green oolong.

How to buy good Baozhong#

Origin stated: Pinglin or Wenshan.
Harvest season: spring (and winter) have the best aroma.
Long, intact, dark green leaves with a fresh floral smell.
Recent harvest date: it fades faster than rolled oolongs.
Vacuum-sealed packs.

Storage#

Fresh Baozhong is fragile: keep it airtight, dark and cool, ideally unopened in the vacuum pack, and drink within a few months of opening. See how to store tea.

Myths#

"Baozhong is a green tea." It's a very lightly oxidized oolong, just one that sits very close to the line.

"It's scented with flowers." The floral aroma is natural. Nobody's hiding gardenias in the bag.

"All Taiwanese oolong is rolled into balls." Baozhong and Oriental Beauty are open-leaf.

My honest take#

Baozhong asks for a bit more care than a rolled oolong, but a fresh one brewed right is one of the most fragrant cups in Taiwan.

The bottom line#

Baozhong is a very lightly oxidized, open-leaf oolong from Pinglin in northern Taiwan. It's pale, floral and fresh, between green tea and oolong. Brew it at 85–90 °C and drink it fresh; this isn't a tea to save for a special occasion. More in my Taiwanese tea guide.

Steep timer

5–7 g per 100 ml80–90 °CRinse firstUp to 10 steeps

Steep 18s

Questions people ask

What is Baozhong tea?

A very lightly oxidized, open-leaf oolong from Pinglin in northern Taiwan.

Is Baozhong the same as pouchong?

Yes. Pouchong is just an older spelling of the same name.

Is Baozhong a green tea?

No, it's an oolong, though it's the greenest style of oolong.

What does Baozhong taste like?

Floral (gardenia, lily, orchid), fresh and sweet.

How do you brew Baozhong?

4–5 g per 100 ml at 85–90 °C, first steep about 10 seconds.